Reviewer:

This is wonderful,thanks so much for this recipe!,I didn't have sherry so I used orange juice as others suggested.I also added 1/2 tsp. cinnamon,and let it simmer for about 25 min. to get a preserve texture. I also let the seeds in the jalapenos as we like heat.I used 2 med. sized jalapenos.

Reviewer:

I have made this dish two years in a row and it's something my boyfriend and I look forward to during the holiday season. The dish is very easy to make and everyone is pleasantly surprised my the sweet tart flavor of the cranberry in the beginning and the smooth jalapeno taste at the end. I recommend using 1/2 cup of sugar to maintain the tartness of the cranberry and cut out some calories, leave the seeds of the jalapenos in if you like it spicy and allow mixture to reduce for 30 -45 minutes to get a jam like consistency that is ideal for turkey sandwiches.

Reviewer:

I thought this was very nice. It's missing a little something compared to my usual recipe -- I think maybe I am just too set on allspice in my cranberry sauce -- but that's not the recipe's fault. I think I just got used to allspice in it and now it's weird when I don't have it (I did this same thing last year, added allspice after it cooled.) Anyway, I used 3 tiny home-grown jalapenos and that was plenty (and I have a decent heat tolerance). I think if you're using the big ones from the store, don't do more than 1 unless you're the kind of person who can bite a raw jalapeno and determine how hot it is from that. (I'm not, but I've seen it done!) I used sake because that's what I keep around for recipes that call for sherry and it was fine. I think Grand Marnier like someone else used would've been even better, a nice hit of orange would be great. No one in our family uses cranberry sauce with meat, but we like to put it over cream cheese (or cheese ball) & crackers as an appy while we wait for the turkey. Thanks for the recipe!

Reviewer:

This was okay initially, but the longer it sat in the fridge the better it got. Like the others, I let the sauce cook for a little bit to kill the alcohol from the sherry. I guess I didn't cook long enough because it took a while for the flavor to die. But once it did, it was very tasty. I used this as a side for Cajun-style Turducken and leftovers to fill corn muffins.